412 Reviews for Skillet Gnocchi with Chard & White Beans

12/04/2009

Anonymous

O-M-G. I adore this recipe. It did not take too long to make, with all of the chopping & prep - maybe 25 minutes. I found rainbow swiss chard at my local grocery store and coarsely chopped that. I might try a different brand of shelf-stable gnocchi next time as the one I used (and I can't remember the name of it) tasted a tad floury. I also might try adding artichoke hearts - but that's just a personal preference. It's only 11 AM but I'm contemplating getting out the leftovers for lunch.

This recipe is wonderful! It was a warm and filling meal the whole family enjoyed. I used the spinach instead of swiss chard and would recommend adding the cheese onto each plate instead of the pot. It doesn't use as much this way and clean up was easier. You can also use wheat pasta in a pinch instead of gnocchi.

I liked the ingredients, and frying the gnocchi was inspired, but on the whole I thought it was a little bland. I'd make it again, but might include a couple of ounces of pancetta and maybe a pinch of crushed red pepper, or maybe even a splash of vinegar. Or all of the above. I used the spinach as some others did, but I think a stronger green like the chard would be better.

As someone who enjoys flavorful and healthy recipes enough to host my own healthy cooking blog, I give this recipe 2 big thumbs up! Made 6 servings for us and the leftovers reheated like a champ for filling lunches. I would suggest using regular diced tomatoes and adding your own seasoning, but in a pinch the seasoned diced tomatoes work too...

This is a great dish. Very easy. I made it even healthier by using whole wheat/potato gnocchi and using less cheese (I used the 2% Italian blend) and just putting a small amount on each portion.. I also substituted a whole 5 oz. package of fresh baby spinach, b/c I had it on hand. Great pantry recipe to keep on hand. My sweetie loved it and loved that it was filling.